Increasing the Gelling Functionality of Lupin Protein Using Ultrasound Treatment
Protein concentrate from the legume seed lupin has great potential in human nutrition however it use as a food ingredient is limited by its lack of gelling properties. The use of ultrasound to increase the gelling ability of the protein was optimised using statistical modelling and associated molecu...
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| Format: | Thesis |
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Curtin University
2020
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| Online Access: | http://hdl.handle.net/20.500.11937/83446 |